I found the cutest little heart shaped watermelon cut outs last night at the grocery store, which I was planning to have for breakfast this morning (with blueberry muffins along side) – however, we ended up going to our favorite little breakfast cafe this morning, so now I plan to eat muffins and watermelon hearts for dessert tonight now instead (yum!).
Yesterday I tried a fabulous almond mocha recipe that would also be a delightful treat with a Valentines Day meal.
The recipe is from Food Network’s show 5 Ingredient Fix. My favorite part of the mocha was the almond milk with honey – seriously, that is a stellar drink just by itself (however, the coffee and cocoa don’t hurt it…!).
Toasted Almond Mocha Recipe:
- 8 ounces sliced almonds
- 4 cups milk
- 4 tablespoons honey
- 4 shots espresso or 1 cup very strong coffee
- 4 tablespoons good quality cocoa powder
Preheat the oven to 350 degrees F. Spread the almonds on a sheet tray in 1 even later and toast in the oven until fragrant and light golden, about 7 minutes.
Put the toasted almonds and milk in a small saucepan and heat over medium heat until steaming and hot, but not boiling, 5 to 7 minutes. Add the honey and stir until incorporated, then strain through a fine mesh strainer.
In a warm mug or heatproof glass, mix an espresso shot or 1/4 cup coffee with 1 tablespoon cocoa powder and then top with the toasted almond-infused milk. Repeat with remaining espresso, cocoa and hot milk.
(recipe from Foodnetwork)